Mushrooms

As the Soviet Union struggled along the path to communism, food shortages were commonplace, and both Party authorities and Soviet citizens had to apply every ounce of ingenuity to maximize often-inadequate resources. The stories and recipes contained in the CCCP Cook Book reflect these turbulent times: from basic subsistence meals consumed by the average citizen (like okroshka, a cold soup made with the fermented beverage kvass) to extravagant banquets held by the political elite (suckling pig with buckwheat), with a scattering of classics (beef stroganoff) in between. Each recipe is introduced with a historical story or anecdote from the period, and illustrated using images sourced from original Soviet recipe books collected by the authors, food historians Olga and Pavel Syutkin. Many of the sometimes extraordinary-looking pictures depict dishes whose recipes used unobtainable ingredients, placing them firmly in the realm of "aspirational" fantasy for the average Soviet household. In their content and presentation, the recipes and illustrations act as windows into the cuisine and culture of the era. CCCP Cook Book offers an illustrated history of Soviet cuisine told through the stories and popular recipes from the period. The book contains 60 recipes from the Soviet period, including such delicacies as aspic, borscht, caviar and herring, by way of bird's milk cake and pelmeni.

A completely revised, redesigned and updated edition of the number one guide to home wiring and lighting, now in handy paperback format. Contains comprehensive and up-to-date information on the new electrical regulations. Whether you’re changing a fuse, inserting a light fitting or rewiring an entire room, Collins Wiring and Lighting contains all the information you need to complete the job simply and safely. Now in paperback, this new edition includes information on all the new products, techniques and electrical regulations, allowing you to make home improvements cheaply and easily. With over 250 colour illustrations and photographs and clear, step-by-step instructions, this book will help you turn your good intentions into a job well done! contents include: • emergency repairs • uses and plugs • complete wiring • light fittings and fixtures • identifying faults and maintenance • safety tips • tools for the job

2016 was officially the “year of gin” in the UK, with sales topping ?1 billion! The brilliantly botanical spirit is much more than tonic’s sidekick, it’s sophisticatedly sippable, and adds depth and flavour to any drink. This beautifully illustrated book will introduce you to a host of cocktails from the classic to the cutting edge, and showcase the versatile potential of gin. In Gin Made Me Do It, gin aficionado and cocktail maven Jassy Davis explains everything you need to know: how to choose the perfect blend, mix the ultimate martini, and deliver delicious cocktails for every occasion. From the perfect G&T and updates on classics like the Aviator and the Vesper, to a wide range of herbaceous cocktails, the recipes in this book are fresh, flavourful, and fun. 60 delicious recipes are illustrated with bright and beautiful original artwork in a book that makes a lovely gift for your friends—or yourself!

"Jamie Does"...is Jamie's personal celebration of amazing food from six very different countries. Cheap, short-haul flights and long weekend getaways have become increasingly popular and within a few short hours of the UK there are new and exciting worlds of food waiting to be discovered as Jamie finds out. Each chapter focuses on a different city or region - Marrakesh, Athens, Venice, Andalucia, Stockholm and the Midi Pyrenees region of France. Classic recipes sit alongside new dishes that Jamie learns along the way. Alongside each recipe there is a beautiful photograph of the finished dish, as well as incredible reportage shots of Jamie's experiences in each country. Jamie says: 'The food I've embraced on each trip is a mixture of what you could call the cliched star dishes - the many tagines of Morocco, the flamboyant paellas of Spain, the comforting risottos from Italy and the zingy fresh flavours of a classic Greek salad - and the recipes that I've been inspired to make after walking through the markets and soaking up the vibes of each place. What you'll find in this book is fun, optimistic, escapist food you can actually cook and enjoy in your own home.'

Britain's culinary Moses brings us the new foodie rules to live by, celebrating what and how we eat The Ten Commandments may have had a lot going for them, but they don't offer those of us located in the 21st Century much in the way of guidance when it comes to our relationship with our food. And Lord knows we need it. Enter our new culinary Moses, the legendary restaurant critic Jay Rayner, with a new set of hand-tooled commandments for this food-obsessed age. He deals once and for all with questions like whether it is ever okay to covet thy neighbour's oxen (it is), eating with your hands (very important indeed) and if you should cut off the fat (no). Combining reportage and anecdotes with recipes worthy of adoration, Jay Rayner brings us the new foodie rules to live by.